Crostini with cured ham, apple and horseradish cream
HOW TO DO IT
Preheat the oven to 250 degrees, top and bottom heat. Cut the baguette into slices of approximately equal thickness and spread them out on a baking tray lined with baking paper. Brush a little olive oil on both sides, and sprinkle a little flaky salt on one side. Bake in the middle of the oven for approx. 5 minutes, until the slices are slightly golden around the edges. Place them on a rack to cool.
Mix together the olive oil, apple cider vinegar and liquid honey in a small bowl. Season with salt and pepper. Rinse the apple, remove the core and cut it into small cubes. Add the apple cubes and the leaves from a couple of sprigs of thyme to the vinegar mixture and stir together. Let it sit for a few minutes. Just before serving, strain off the liquid.
Stir together the cream cheese and creme fraiche until creamy. Season with grated horseradish (it's okay to use it from a tube if you don't have fresh horseradish), freshly ground black pepper and a little salt if desired. Place the cream in a piping bag and keep it refrigerated until ready to serve.
Spread some horseradish cream on the bread slices and scatter the apple slices on top. Cut the Parma ham into 2 or 3 pieces and place them on top. Top the crostini with fresh thyme and freshly ground black pepper, and serve with fresh bubbles in the glasses.
TIPS
Alternatively, you can fry the bread pieces in a frying pan or on a grill pan.
All elements of this dish can be prepared in advance and prepared just before serving.
WELCOME!
